Hibiscus Roselle- Sour Leaf

Hibiscus Sabdariffa. Ornamental and edible herbaceous plant. The green leaves with red veins of the roselle called chin baung ywat in Burmese (free translation: Asian sour leaf) have indeed the lemon taste of sorrel. They are eaten in salads, mashed potatoes or to enhance curries. Its red calyxes are used in infusions, jelly, syrup or chutney. Tender perennial cultivated as an annual.

Growing tips

Conditions of germination:

depth of sowing: 1 cm

optimal temperatures of germination: 20 to 30 ºC

time for germination: 7 to 14 days

When to sow:

indoor sowing 4 to 6 weeks before the last frost date in your area OR

direct seeding when the soil is warmed up (18 ºC and +)

Sowing technique: in pocket

Inside the same hole, sow 3 to 5 seeds spaced 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the plants if space is available or keep only the best plants.

for indoor seedlings: transplant into individual containers while waiting for transplanting in the garden OR

for direct seedlings: transplant to their final location in the garden

Transplanting outdoors (for seedlings started indoors):

When all risk of frost is removed and the air is warm (18 ºC and +)

Distance in the garden:

between plants: 30 to 45 cm

between rows: 60 cm

Height of the plants: 150 to 200 cm

Soil: light, well drained, warm, fertile

Exposure: full sun

Days to harvest: 100 to 110 days

Specificities: grows well in pots

harvest the leaves when the plant is well established, about 6 weeks after transplanting or when it is 45 cm tall; the calyxes are formed when the plant reaches maturity, they can be harvested by hand

QUICK STATS

Number of seeds: ±50

Difficulty: Easy

Type: Heirloom / Open pollinated

Lifecycle:Tender perennial

Additional information

Weight            1 g

Difficulty         

Easy

Sowing          

Indoor

Lifecycle        

Tender perennial

Root cellar     

No

Sowing season        

Spring, Summer